Ingredients
2
medium tomatoes, finely chopped (1 1/2 cups)
8
medium green onions, sliced (1/2 cup)
2
cloves garlic, finely chopped
1
small fresh jalapeño chile, finely chopped
2
tablespoons chopped fresh cilantro
2
tablespoons lime juice
1/2
teaspoon ground cumin
2
tablespoons lime juice
1
teaspoon vegetable oil
1/2
teaspoon coarsely ground pepper
1
lb swordfish or other firm texture fish steaks
6
Old El Paso™ flour tortillas (8 inches in diameter), warmed
1 1/2
cups shredded lettuce (1/2 head)
1
small red bell pepper, finely chopped (1/2 cup)
Preparation
In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.
